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Classic Caesar Salad with Chicken and Homemade Caesar Dressing

This classic Caesar salad is easier than you think, and packed full of flavour, while protein makes this humble salad a complete meal. The original recipe is little more than lettuce, croutons, and a mayonnaise-based dressing. Yet, its simplicity hasn’t stopped it from dominating salad menus across the world.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Cooling 30 minutes
Total Time 1 hour 6 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For The Chicken
  • 2 Boneless and Skinless Chicken Breasts
  • 30 ml Olive Oil
  • Salt / Cracked Black Pepper to taste.
For the Croutons
  • 1 Small Ciabatta Loaf
  • 40 ml Olive Oil
  • 3 Garlic Cloves Crushed
  • 1 Tbsp Rosemary Leaves Chopped
For The Dressing
  • 3 Anchovies Fillets in Olive Oil Drained
  • 1 Garlic Clove Peeled
  • 6 Tbsp Mayo
  • 25 Parmesan Grated or Pecorino
  • Juice from ½ Lemon
  • 1 Tsp Worcestershire Sauce
  • Salt / Black Pepper Tio Taste
To Build
  • 2 Heads of Romaine Chopped
  • 12 Anchovy Fillets in Oil Drained
  • 8 Rashers of Streaky Bacon
  • 4 Boiled Eggs

Equipment

  • Equipment
  • Mixing Bowl
  • Griddle Pan
  • Saucepan
  • Pestle & Mortar

Method
 

  1. To make the chicken, place a chicken breast between two layers of cling film and lightly bash with a rolling pin or meat hammer. When flattened to a centimetre in thickness season with salt and pepper. Heat a large griddle pan over a medium high heat. Griddle the chicken breasts for 7-8 minutes on either side until cooked through. Set aside to cool, or chill, if preferred.
  2. For the croutons, pre-heat the oven to 200c. Lightly tear the ciabatta into rough chunks and toss into a bowl with the olive oil, salt, pepper, rosemary, and garlic. Mix everything together so the ciabatta is evenly coated. Line a baking tray with parchment and lay the uncooked Croutons in a single layer. Bake the croutons in the centre of a preheated oven. Cook for 8-10 minutes until golden brown. Then, turn the croutons, and bake again for another 8-10minites.
  3. For the dressing, pound the garlic, and anchovies with a pestle and mortar until a paste forms. Combine with the other ingredients and season to taste. The Dressing may be quite thick so add a splash of water to reach the desired consistency.
  4. Bring a pan of water to the boil and cook the eggs for 4-6 minutes for a soft to medium boiled egg.
  5. Heat a griddle pan and grill the bacon until crispy.
  6. To build the salad, toss the leaves with the dressing. Top the salad with there other finishing ingredients and serve.